Greek-Style Black-Eyed Peas

Greek Vegan Black Eyed Peas Recipe with tomatoes and vegetables

4.87 from 176 votes

This Greek-style black eyed peas recipe turns canned beans and everyday vegetables into a hearty one-pot dinner. Tomatoes, warm spices, and olive oil give the broth richness, while citrus and fresh parsley brighten every bowl.

Prep Time20

Cook Time45

Total Time1 5

Course: Entree

Cuisine: Greek

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: people

Calories: 210.6kcal

Author: Suzy Karadsheh

Ingredients

Extra virgin olive oil, for cooking and finishing
1 large yellow onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
2 to 3 carrots, peeled and chopped
1 (15-ounce) can diced tomatoes, with their juices
2 cups water
1 dried bay leaf
1 1/2 teaspoons ground cumin
1 teaspoon dry oregano
1/2 teaspoon paprika
Kosher salt and black pepper
1/2 teaspoon red pepper flakes, optional
2 (15-ounce) cans black eyed peas, drained and rinsed
1 lime or lemon, juice of
1 cup chopped fresh parsley

Instructions

Sauté the onion and garlic. In a large pot or Dutch oven, heat extra virgin olive oil over medium heat until shimmering but not smoking. Add the onion and garlic and sauté briefly, until the onion is translucent and the garlic is fragrant.
Cook the vegetables. Add the bell pepper and carrots. Cook for 5 minutes, tossing regularly.
Build the broth. Add the tomatoes with their juices, water, bay leaf, cumin, oregano, paprika, and optional red pepper flakes. Season with kosher salt and black pepper. Raise the heat and bring to a boil.
Cook the black-eyed peas. Add the drained and rinsed black-eyed peas and boil for 5 minutes. Lower the heat and partially cover the pot. Simmer for 25 to 30 minutes, until the vegetables are tender and the flavors have come together. Stir occasionally, adding a little water if the stew looks too dry.
Finish and serve. Stir in the lemon or lime juice and parsley. Transfer to bowls and finish each serving with a generous drizzle of extra virgin olive oil. Serve with warm pita bread or over cooked orzo, rice, or your favorite grain.

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Notes

Using dried black-eyed peas: Start with a little more than 1 cup of dried black-eyed peas. Cover generously with water and soak in the refrigerator for at least 6 hours or overnight. Drain and rinse, then transfer to a large pot and cover with fresh water by about 4 inches. Bring to a simmer, cover, and cook for about 1 hour, checking for tenderness after 45 minutes. Add water as needed to keep the beans submerged. Drain and use in place of the canned beans. Allow extra time for soaking and cooking.
Slow-cooker option: Add the onion, garlic, bell pepper, carrots, olive oil, tomatoes with their juices, water, bay leaf, spices, optional red pepper flakes, and drained and rinsed canned black-eyed peas to the slow cooker. Season with salt and pepper. Cover and cook on low for about 8 hours or on high for about 4 hours, until the vegetables are tender. Stir in the citrus juice and parsley before serving, then finish each bowl with olive oil.
Dried beans in the slow cooker: Rinse a little more than 1 cup of dried black-eyed peas and add them without soaking. Use 3 cups water instead of 2 cups. Cook on low for about 8 hours, until the beans are tender, then finish with the citrus, parsley, and olive oil.
Storage: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for 3 to 4 days. Once chilled, you can also freeze the stew in freezer-safe containers. Thaw overnight in the refrigerator and reheat in a saucepan, stirring occasionally, until it reaches 165°F throughout.
Serving: The stew itself is vegan and gluten-free. Serve with rice or quinoa to keep the meal gluten-free; regular pita and orzo contain gluten.
Shop this recipe: Visit our shop for the Early Harvest Greek extra virgin olive oil, ground cumin, and sweet paprika that give this stew its rich, warm flavor.

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